Knodos Blind Shaker | Distribution Tool
The Knodos Blind Shaker introduces a world of possibilities. Declump, distribute and enhance the extraction of your espresso shots.
Two sizes, 58mm for E61, Gaggia, Sage Dual Boiler/Oracle etc or a hybrid 2-in-1 54mm and 51mm shaker, two rims built in to support both a 54mm portafilter and 51mm
The base is contains magnets meaning the shaker can firmly be placed on your portafilter, resulting in a more stable workflow
The art of shaking
Designed to aid with the distribution of grounds, shaking ensures a consistent and fluffy dose, which is essential for achieving high and even extraction. Simply add your freshly ground coffee into the shaker, pop the lid on and shake. Pop the magnetic base on your portafilter, remove the lid, then remove and twist the bell to aid with even distribution across the basket. Add a little WDT to finish and tamp.
The Theory
Clumps in your coffee grounds can lead to localised areas of high density within the coffee puck. When tamped, these dense spots cause uneven water flow, resulting in under-extracted regions that negatively impact the flavour. Shaking and distributing the grounds helps to minimise these clumps, promoting a more uniform distribution. Additionally, shape of the shaker exit and the act of releasing the bell creates a "centre mound" that naturally pushes more grounds towards the centre of the puck. This is crucial because the outer circumference of an espresso puck is often under-extracted due to the basket's geometry and machining. By carefully shaking and releasing the bell, you can achieve a more even extraction across the entire puck, enhancing the overall quality of your espresso.
Shaking has also been thought to reduce the effect of fines in the extraction. This is often attributed to the fines being forced into the pores of the grinds, reducing their effect
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Knodos Blind Shaker | Distribution Tool
The Knodos Blind Shaker introduces a world of possibilities. Declump, distribute and enhance the extraction of your espresso shots.
Two sizes, 58mm for E61, Gaggia, Sage Dual Boiler/Oracle etc or a hybrid 2-in-1 54mm and 51mm shaker, two rims built in to support both a 54mm portafilter and 51mm
The base is contains magnets meaning the shaker can firmly be placed on your portafilter, resulting in a more stable workflow
The art of shaking
Designed to aid with the distribution of grounds, shaking ensures a consistent and fluffy dose, which is essential for achieving high and even extraction. Simply add your freshly ground coffee into the shaker, pop the lid on and shake. Pop the magnetic base on your portafilter, remove the lid, then remove and twist the bell to aid with even distribution across the basket. Add a little WDT to finish and tamp.
The Theory
Clumps in your coffee grounds can lead to localised areas of high density within the coffee puck. When tamped, these dense spots cause uneven water flow, resulting in under-extracted regions that negatively impact the flavour. Shaking and distributing the grounds helps to minimise these clumps, promoting a more uniform distribution. Additionally, shape of the shaker exit and the act of releasing the bell creates a "centre mound" that naturally pushes more grounds towards the centre of the puck. This is crucial because the outer circumference of an espresso puck is often under-extracted due to the basket's geometry and machining. By carefully shaking and releasing the bell, you can achieve a more even extraction across the entire puck, enhancing the overall quality of your espresso.
Shaking has also been thought to reduce the effect of fines in the extraction. This is often attributed to the fines being forced into the pores of the grinds, reducing their effect
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Knodos Blind Shaker introduces a world of possibilities. Declump, distribute and enhance the extraction of your espresso shots.
Two sizes, 58mm for E61, Gaggia, Sage Dual Boiler/Oracle etc or a hybrid 2-in-1 54mm and 51mm shaker, two rims built in to support both a 54mm portafilter and 51mm
The base is contains magnets meaning the shaker can firmly be placed on your portafilter, resulting in a more stable workflow
The art of shaking
Designed to aid with the distribution of grounds, shaking ensures a consistent and fluffy dose, which is essential for achieving high and even extraction. Simply add your freshly ground coffee into the shaker, pop the lid on and shake. Pop the magnetic base on your portafilter, remove the lid, then remove and twist the bell to aid with even distribution across the basket. Add a little WDT to finish and tamp.
The Theory
Clumps in your coffee grounds can lead to localised areas of high density within the coffee puck. When tamped, these dense spots cause uneven water flow, resulting in under-extracted regions that negatively impact the flavour. Shaking and distributing the grounds helps to minimise these clumps, promoting a more uniform distribution. Additionally, shape of the shaker exit and the act of releasing the bell creates a "centre mound" that naturally pushes more grounds towards the centre of the puck. This is crucial because the outer circumference of an espresso puck is often under-extracted due to the basket's geometry and machining. By carefully shaking and releasing the bell, you can achieve a more even extraction across the entire puck, enhancing the overall quality of your espresso.
Shaking has also been thought to reduce the effect of fines in the extraction. This is often attributed to the fines being forced into the pores of the grinds, reducing their effect
